Tremendous Chipotle Pasta
One of my friends used to live really close to my place. We had this really fun tradition to exchanging food every other week. It was a great deal because I learned so many new recipes and kept me out of the kitchen a couple nights. As you can probably guess, this chipotle pasta is one of the recipes that I learned from her.
In my opinion, this recipe is one of those that you have to be careful because is highly addictive: Filling, spicy, and comforting. It has settle smoky flavor from the chipotle that makes this pasta meal authentically Mexican-licious. And let’s be honest, who doesn’t love Mexican Food?…. Now, Mexican Pasta? Mind blowing!
You gotta try it!
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Ingredients
4 Chicken Breasts
1 Cube of Chicken Bouillon
2 Canned Chipotle Chiles in Adobo Sauce
4 Roma tomatoes ( Cored and Cut in Quarters)
4 Tbs of Tomato Paste
1/2 White Onion
2 Garlic Cloves
4 Cups of Water
Salt (To Taste)
1 lb of Pasta (Broken in Half)
1 Sprig Parsley
16 Oz Sour Cream
1 Cup of Shredded Mozzarella
1 Avocado (Sliced)
Directions
- In a medium sauce pan, add water, chicken bouillon, and chicken breast. Boil until chicken breasts are fully cooked.
- Once the chicken breast have been cooked, cut in cubes.
- To make the sauce, blend very well the chipotle chiles in adobo sauce, roma tomatoes, tomato paste, onion, garlic, water, and salt.
- In a large cooking pan, heat the sauce and add the pasta and parsley.
- Reduce the sauce by half or until thicken or until the pasta is cooked. Make sure to stir constantly (Every minute or two).
- Add the sour cream and chicken. Combine all the ingredients.
- Add mozzarella cheese and avocado on top if desired.
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